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Monday, September 29, 2008
Bloggers, forgive me, it has been one week since my previous blog. A friend of mine e-mailed me today asking for my potato soup recipe. I love this recipe, it is creamy and cheesy and bacony (<--made up word). The recipe is not mine, it comes from a lady that I teach with. It is very easy to make and reheats even better than the first time. It would be great with some of Christiana's rolls.
Potato Cheese Soup
6-8 large baking potatoes
2 c. milk
4 c. chicken broth
2/3 c. flour
2/3 c. butter
8-12 strips of bacon, cooked ( I use the precooked hormel crumbles they keep forever and I buy in bulk at Sam's Club)
1 c. sour cream
8 oz shredded Cheddar cheese
salt and pepper to taste
****You can use lighter versions of any of the dairy products, I almost always do****
2 c. milk
4 c. chicken broth
2/3 c. flour
2/3 c. butter
8-12 strips of bacon, cooked ( I use the precooked hormel crumbles they keep forever and I buy in bulk at Sam's Club)
1 c. sour cream
8 oz shredded Cheddar cheese
salt and pepper to taste
****You can use lighter versions of any of the dairy products, I almost always do****
Bake potatoes untill soft and then peel. Mash or cube the potatoes depending on the desired consistency for the soup. You can also do a combination of both.
In a large soup pot, combine butter and flour to make a roux. (This sounds more difficult than it is, basically you are just using the flour and butter to make a thicker sause to start off your soup with. To do this keep the heat low and keep stirring. After 1 minute slowly whisk in the liquids.
Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute (about 10 min before serving) add in the sour cream.
When reheating the soup will be thick. Add milk to reheat, it keeps getting better and better. Enjoy with some rolls for a warm fall meal.
In a large soup pot, combine butter and flour to make a roux. (This sounds more difficult than it is, basically you are just using the flour and butter to make a thicker sause to start off your soup with. To do this keep the heat low and keep stirring. After 1 minute slowly whisk in the liquids.
Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute (about 10 min before serving) add in the sour cream.
When reheating the soup will be thick. Add milk to reheat, it keeps getting better and better. Enjoy with some rolls for a warm fall meal.
6 comments:
Mmmmm I can't wait to make this again! You know how I never make soup in the summertime so it's been early spring since I've had this yummy soup.
I am so ready for a cool night so I can make some of this yummy soup. I eat this type at O'charley's all the time and gosh this sounds about like theirs. Gotta make me some! Thanks for sharing!
Beth
This soup is delicious! Sarah makes some great soups. And I love your blog, and you! When are you coming back to NC?
Oh, I'm going to try this. Ian and Chloe wanted me to buy cans of Progresso Potato chowder (or something like that) when we were at the Grocery last. I know this would taste so much better.
I always keep soups made in the fall and winter because my kids will eat them for lunch everyday.
Yum.
What yummy soup!..I love soup in the fall!
-Sandy toes
YUM! I love soup!!!
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